Reviewed: Oct. 31, 2009

I made these for a book group and they were a BIG hit. They are a little much for those who are looking for a milder 'ginger bread' taste, but perfect for those who love a spicy treat! They disappeared and were great with coffee.

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cattywompuswoman

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Oct. 11, 2009

I had some leftover crystalized ginger from another recipe and thought I'd give them a try...glad I did. I also added some chopped candied ginger that I had left over as well. I did not knead my dough as my mixer did a nice job, nor did I roll my cookies into a ball and dip them in sugar...waaaayyyy too time consuming, I wanted somehting quick. I used my small Pampered Chef melon-baller to scoop the dough into nice small balls then dipped a juice glass in sugar to flatten them down and sprinkled decorator sugar on them. I did follow up with a simple powdered sugar glaze after they cooled. Very nice. Thanks!

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Mar. 21, 2009

I was looking for a recipe to use up some surplus crystallized ginger, and I'm quite pleased with this exceptionally tasty cookie! They have a light texture because of the egg white. I used slightly heaping teaspoons of the ginger and cloves and a tiny bit less cinnamon because I prefer ginger to cinnamon. I rolled them in sanding sugar (slightly larger crystals than ordinary granulated) and sprinkled a little extra on top after pressing them with a glass. I haven't yet drizzled them with the icing, and I might not bother - the sugar provides a nice sweetness (which echoes the slight crunch of the crystallized ginger) without dulling the spicy flavor.

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JENSPIN

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 23, 2009

very good! i rolled into one inch balls and only cooked them for 9 min so they would be soft

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AMBEROGIA

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

My husband loves ginger while I'm okay with it but we both loved these cookies.

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intellectualditz

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Bangor, Maine, USA

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Reviewed: Feb. 19, 2009

These are really good. I made them as the recipe stated. Next time to make them perfect I will use one whole egg, and add 1/4 cup brown sugar to the dough. We thought they were a little dry.

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carollou3

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Reviewed: Feb. 1, 2009

I just wish I'd made a double batch. These are AWESOME.

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westernsaver

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 9, 2009

Absolutely delicious! Instead of using store bought crystallized ginger, I made some myself by boiling cut/shredded ginger in sugar water until it the ginger became chewy on the inside and crispy on the outside (around 20-30 minutes). Mixing that into the batter was absolutely delicious. In fact, I would even love the chunks of crystallized ginger to be larger but I'm a ginger freak. The cookies had great texture even when cooled down - not too crispy and not too soft. Thanks for a great recipe!

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Steph

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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Reviewed: Dec. 30, 2008

I give this recipe 4.5 stars. Flavor was amazing. Not sure I loved the crystallized ginger as I could not chop it fine enough to incorporate into the cookie the way I thought it should. In the future, I will likely use minced ginger to stay away from a fruit bread concept. Also, all of my cookies flattened on the sheet (probably let the sheet get too hot or the butter too warm before blending) and I had problems with the sugary glass pressing process, so I skipped it. All that said, the flavor was amazing. The cookies were soft and delicious. They do not harden over time. And, they got rave reviews from all of my foodie friends.

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Tarheel Fan

Cooking Level: Expert

Home Town: Chapel Hill, North Carolina, USA

Living In: Kenner, Louisiana, USA

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Reviewed: Aug. 25, 2008

I made this recipe this weekend and they were delicious. The only problem I ran into was that they took on a slightly metallic-y taste when they cooled. Maybe I'll try less baking soda and more sugar next time around. All in all, though, they were very flavorful and delicious.

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Amelia

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Reviewed: Jul. 3, 2008

I didn't use the crystalized ginger and used molasses instead of dark corn syrup...and these still came out great! I brought them to a 4th of July event and got positive reviews. I definately agree with the revieers that said this tasted like a ginger snap~but much softer. Used a tablespoon of dough for every cookie to make miny cookies~very cute and very delicious!

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400luv

Cooking Level: Intermediate

Living In: Rehoboth, Massachusetts, USA

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Reviewed: Feb. 26, 2007

wonderful if served after 12-24hrs

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thedasha53

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Reviewed: Feb. 19, 2007

Such a yummy cookie. Perfect recipe, no changes made.

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Jenny H.

Cooking Level: Intermediate

Home Town: Auburn, California, USA

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Reviewed: Dec. 21, 2006

Excellent! Made with 1 T light corn syrup and 1 T molasses (I was out of dark corn syrup). My husband rated these "the best ever"! Perfect for Christmas.

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Catherine

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Reviewed: Dec. 9, 2006

So delicious and crispy! I didn't have any dark corn syrup, so I did what another reviewer suggested, using 1/4 cup brown sugar and a whole egg instead of the white alone. And somehow I managed to run out of baking soda without noticing, so I used a heaping tsp. of baking powder. I also rolled them in turbinado sugar instead of white -- beautiful! These are the kinds of cookies that you have to keep eating because that wonderful ginger and spice flavor stays in your mouth. This recipe is definitely going to become a regular thing in my house!

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CookieMama

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Reviewed: Nov. 2, 2006

This is a nice-tasting cookie. I only had salted butter, so omitted the salt. I got 2 dozen cookies from this recipe. Baked the first dozen for 15 minutes; second dozen for 17 minutes which made them a little crispy around the edges and chewy inside the way we like them. I would try adding lots more crystallized ginger next time. Thanks for the recipe, J. Storm!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 23, 2006

These are really delicious. I added a little extra sugar and changed some things around. Like using baking powder instead of soda, using a little brown and cutting the corn syrup in half. Adding a little yolk, and later an itsy bit of milk. I added more of each spice plus nutmeg too-- I like mine full of flavour. The reason for most of this was because I like a fluffier cookie, so mine were a tad different... I'm sure the crunchy cookie is absolutely to-die-for as well! Like another reviewer, I left the powdered sugar off.

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Stephanesia

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 24, 2005

These came out very yummy - about to make them again!

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YOUR MOM

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Reviewed: Dec. 20, 2005

These are definitely among the best cookies I have ever eaten. I love the crystalized ginger for the extra zip and the texture is just the best—light and crispy and melt-in-your-mouth. They are perfect just the way they are, but since I love chocolate-covered ginger, next time I might try dipping half the cookie into melted dark chocolate. Or I might roll out the dough and make ginger boys. Thanks, J. Storm, for sharing this wonderful recipe!

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Shirley B.

Home Town: Irvine, California, USA

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Reviewed: Nov. 23, 2005

These are very good, very different cookies. They remind me of a gingersnap, but not as strong. I don't really even like gingersnaps, but these are great--sort of a cross between a snickerdoodle and a gingersnap. I don't know--they're hard to describe, but they're delicious. In my opinion, the best way to do them is to place each ball of dough in the white sugar and press it down into the white sugar. This gives it more coverage with sugar and it looks more sparkly after cooking. I liked the look better without dipping in the powdered sugar afterwards.

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CaseyH

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Spice Cookies with Crystallized Ginger

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